Food Science

A degree in the Food Science emphasis applies principles of engineering, biology, and physical science to food. Students in this discipline focus on the production, selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Graduates receive an excellent background in chemistry, engineering, food processing, microbiology, sensory evaluation, and statistics. Students planning to apply to graduate school are encouraged to major in Food Science instead of Food Technology Management. The Food Science program is approved by the Institute of Food Technologists.